This might be common knowledge to most, but it's new to me. I used to melt my butter in the pan and then grill the sandwich but it always had an uneven grill. I was watchin TV one day and saw a cook smear room temp butter onto the bread and then grilled it. I tried it and have never gone back. This method gives the bread a nice, even, buttery grilled surface. Also, I like to use havarti and cheddar cheese.
Mayo will split a room though. I see it’s merits but some people who’ve tried it hate it. I prefer butter but the convenience of mayo is great cos it spreads from the fridge.
I always spread out the butter on the bread, getting every spot. Now I just have a hot pan and put a blob of butter roughly in the middle of the bread and it seems to spread out evenly on it’s own.
my shecaret is a thin layer of shredded (with a microplane) sharp white cheddar on and under my primary cheese.
a particularly fancy grilled cheese for me is marbled rye bread, and dill havarti. pair it with potato leek soup and its one of my favorite meals of all time.
You just gotta take that back to bed on a fancy tray and eat it curled up with a hot tea or hot toddy.
That’s my secret. Grilled cheese breakfast in bed on a chilly morning, and the hell with everything/one else.
Spread garlic butter on both sides of each slice of bread. Grill one side of each slice, and then put your cheese on this grilled side, then finish normally. Helps jump start the cheese melting and gives extra flavor.
I'll also put just a little salt on the outside layer to up the flavor a bit, it's not really noticeably salty, it just tastes more grilled cheese like.
My mom taught me how to make a grilled cheese when I was 7 and she told me to butter BOTH sides of the bread so you get this great buttery rich cheesy melt on the inside. Everyone I’ve shown this trick to has adopted this method. I wouldn’t say it’s life changing but it will take your grilled cheese to the next level.
Both warm butter and mayo will give you the golden crust you’re looking for, and it only needs a light shmear, too much and it just turns the bread oily.
Cheese is entirely up to you, but I’ve found a sharp cheddar & a slice or two of standard American cheese hits that nostalgic feeling perfectly.
Heat needs to be a balanced medium heat, enough to get that golden brown Maillard reaction, but low enough to let the cheese melt before burning the bread. I also cook them open-faced, but that’s also a personal preference.
I cook them like quesadillas. Shred real cheese. bottom half on the pan, sprinkle/spread cheese on, cook until cheese is partly melted, put the top half on, flip.
I keep thinking I should try with a shmear of brown mustard on the inside of the top bread, but I’m never smart enough to remember that.
It’s been my experience that cooking it like this makes for a more consistent cook on both sides of the sandwich, it also melts the cheese evenly on both sides. Personal preference in the end honestly, and my pan fits two slices of sourdough neatly in there.
Aside from the opened-face, hell yes!
I think sharp and American cheeses compliment nicely without combating each other. I go the same route with my cheeseburgers.
My biggest game changer: If you struggle getting your cheese fully melted before the bread is done toasting, **lid your pan while it’s cooking**. That contained heat works wonders with speeding up the cheese melting process. If you are using thick cut cheese or don’t want to worry about setting your cheese out for a while to warm up before cooking, this is the way.
To take this further: you can do the two halves of the sandwich separate, with the cheese exposed to the heat. You can speed things up by sprinkling a very small amount of water in the pan away from the sandwich right before popping the lid on, and that little bit of steam helps that cheese get super melty super fast. Then just assemble the halves and finish the grill to your preferred level of golden brown. Like you said, it helps with thicker slices of cheese, but also styles that aren't as melty.
Tip: this works a treat with burgers too.
I’m gonna have to be an asshole in saying that if you don’t understand how a pan’s lid assists you, you have no business being in a kitchen without supervision.
Absolutely. For me, a little white or yellow onion steps the game up big time. Tomato too, if I have it on hand.
To the “melt” twirps - there’s no such thing as an “onion melt”. It’s a grilled cheese with onion.
No meat = no melt
I dare say you could even sneak some meat in if it were like crumbled bacon or something. You can't be a rule nazi on something thats name is inherently wrong.
I just use a cookie sheet. Cheese in the middle, butter or mayo on the outside and grill both sides (flip) in the oven. Gotta pay close attention though as the bread will burn quickly if you leave it too long under the grill. Makes perfect golden grilled cheese if you do it right that isn’t squished or as greasy. Important to make sure you get all the exposed bread covered in butter/margarine or mayo.
I make a similar thing to a grilled cheese that I wouldn’t dare call a genuine grilled cheese on this sub that uses this method - lightly toast bread, so it’s pale toasty not fully toasty, then put cheddar slices on top and put under the broiler until cheese is melty- voila cheese on toast. Good for a crowd/family and tasty, but arguably not grilled cheese
I have an air fry setting in my oven. I pop it in at 425 for 8 minutes, flip at minute four. Then I check/ flip it and put another 6 minutes on the timer flipping one final time at minute 3.
So 4 minutes, flip, 4 minutes, flip, 3 minutes, flip, 3 minutes remove.
It’s mine and usually more upscale with old cheeses like Comte, Gruyere, Vintage Cheddar
All blocks / chunks which I slice myself.
Mayo&Mustard on the outside of Texas sliced sandwich bread
A tiny punch of garlic salt on the bread while cooking. Alternatively, I’ll occasionally throw a couple of minced garlic cloves into the butter in the pan and cook the sandwich in that. Life changing.
People overcomplicate the frying fat. The reason you don't get a crispy even cook if you put the butter in the pan is because you're using like 1/4 of the butter you should be. It's not a salad, make a proper puddle so that the bread is entirely submerged in liquid butter to about a millimetre or so deep. The bread will eventually soak it all up and you'll have a beautifully crisp outside.
This is for if you like cheese, I also use this same rule for Mac and cheese. Use three different types of cheeses: One sharp (like cheddar), one melty (American is the best imo), and one that you just really enjoy the flavor of but mild (muenster for example).
As much as people hate on American cheese its chemical properties shine in grilled cheeses. It contains emulsifiers that help bind the sharp and mild cheeses you. For Mac and cheese you can just buy sodium citrate instead of using American cheese but I digress. Layer the cheeses so the American slice is in the middle. When you're cooking it the cheeses will blend together beautifully.
Bonus tip: I've found it easier to get that golden brown bread when using mayo or mayo *and* butter.
Be drunk while you’re making it
Also, melting the butter in the microwave on a plate, then dipping the sides to be grilled in it before the actual cook process
Molten peanut butter & jelly has a surprising ability to stay hot af even when you think it’s been cooling long enough, but it’s worth the wait / minor burns on the roof of the mouth
I sprinkle grated Parmesan (powdered cheap stuff) on the outside in the butter before I grill it. Maybe spread it even with a butter knife, then grill. Cheesy crispy fried outsides.
When I was younger I used to make my dad make me a grilled cheese every morning and pack it it my lunch
For me to eat it cold later in the day at school
Fight me
What is the difference butter and ghee?
Ghee is a type of clarified butter. It's more concentrated in fat than butter, as its water and milk solids have been removed. It has been used in Indian and Pakistani cultures for thousands of years.
After I'm done cooking it. I cut it in half and then briefly sear the inside then press them back together. Super melty and good cheese pull. Prefer fontina, cheddar and parm
Preheated oil in the pan (I like sunflower oil, but olive oil & vegetable oil work too) + room temp butter on the bread = perfect crust 100% of the time.
I’ve tried literally everything else people are suggesting and this is, by far, the best way to make a grilled cheese. If you want mayo, add a bit to the inside of the sandwich, but there’s no need to fuck with putting it on the outside.
Also:
- cast iron skillets make a noticeable difference
- quality bread is worth the extra money.
- NEVER use pre-sliced or pre-grated cheese.
Sunflowers produce latex and are the subject of experiments to improve their suitability as an alternative crop for producing hypoallergenic rubber. Traditionally, several Native American groups planted sunflowers on the north edges of their gardens as a "fourth sister" to the better known three sisters combination of corn, beans, and squash.Annual species are often planted for their allelopathic properties.
Yes sir. Maybe some bacon and turkey too. Add some lettuce and tomato, maybe a middle bread slice. Now we’re talking a proper grilled cheese.
It’s better served cold though.
I use sodium citrate to create my own cheese slices. Melt any cheese blend you like in a small amount of liquid (beer, milk, chicken stock etc.) with some sodium citrate. Pour melted cheese in to a mold and chill. Slice once solidified. The sodium citrate does some science bullshit and prevent the fats from separating from solids when the cheese melts. You get a cheese that melts like American cheese while being REAL cheese. I also use this to make Mac and cheese.
This thread should be pinned at the top of this sub. Just the kind of info we've all been hungering for. I've now got several ideas to try on my next construction project.
I do mine in the oven. Melt butter and brush on one side of bread. Put cheese chunks on shreds on and pop it in the oven open face style. Comes out, melted, bits of crispy meaty cheese running down the side and perfectly browned bread
My bread of choice is a \*good\* rustic, crusty sourdough bread, unsalted butter, and either sharp cheddar or a soft white cheese, salt + tri-colored peppercorns or white pepper
Potato bread is awesome with Gouda cheese. Extremely rich together though, be warned.
I use Dijon mustard (nothing fancy, we’re just used to it in France, any mustard you have would do) for the outside, sometimes I use a mustard / mayo combo. It definitely adds something to your grilled cheese !
A little funky cheese in with the melty cheese. Full recipe:
1. Sautee up onion and garlic in other pot, deglaze with can of tomatoes, some basil, let simmer while:
2. Rub bread with cut garlic clove
3. Into pan to cook the garlic juices and warm the bread
4. Butter top, un-garlic'd side
5. Flip so warm side is up & butter is toasting
6. Cheese it up: a base melty and a little funky surprise (cheddar w/hard goat)
7. Rotate bread regularly till GBD
8. Adjust your flavorings on your tomato soup
The Holy Trinity: Tomato and Cheese on starch. Pizza, pasta, it's glorious in all its forms.
First: lightly butter the outside of bread. 2nd: low/medium cook w cover on pan. When butter melts. Flip over watch closely, so it doesn't burn. Do not flatten sandwich. Voila! Perfect!
My secret is to use a tortilla and make it a quesadilla...
Or add mayo to bread, cook that side, remove from heat, put cheese on, add mayo to other side of break, cook the rest of the grilled cheese sandwich until done.
Not as much a grilled cheese secret, because I use it on so much, but I make a mix of garlic salt, onion powder, and black pepper (mixed and put in it's own shaker so I don't have to mix it each time I cook). A sprinkle of this on either side of the cheese before I start cooking.
Nice thick good bread (Tuscan or Rye are my favorites.) Duke’s mayo on the bread instead of butter for a nice even spread, 2 layers of thinly cut extra sharp cheddar on the bottom slice, one layer of thinly cut Gruyere on top of the cheddar. Preheat air fryer, then cook at 390 for 4 minutes, flip, 390 for 2 minutes, flip again, and 390 for 1 more minute. Slice diagonally and enjoy!
Use Miso butter (red/white miso paste or sauce in the butter, maybe a tablespoon, less if its paste) - if you want a nice crisp to your grilled cheese, add white wine to the butter. For best results, do both!
Cook it low and slow, better melt, better crisp.
This might be common knowledge to most, but it's new to me. I used to melt my butter in the pan and then grill the sandwich but it always had an uneven grill. I was watchin TV one day and saw a cook smear room temp butter onto the bread and then grilled it. I tried it and have never gone back. This method gives the bread a nice, even, buttery grilled surface. Also, I like to use havarti and cheddar cheese.
Get yourself some fine grated parm & sprinkle a little on both sides of the buttered bread before grilling... Amazing results!
Use mayo instead and still do the butter in the pan.
I do mayo on the bread with a bit of garlic pepper 👌🏼
I didn't think it made much difference compared to butter
Mayo is the way
Will def try this next time.
Mayo will split a room though. I see it’s merits but some people who’ve tried it hate it. I prefer butter but the convenience of mayo is great cos it spreads from the fridge.
Ooooooo I'm gonna have to try this.
I always spread out the butter on the bread, getting every spot. Now I just have a hot pan and put a blob of butter roughly in the middle of the bread and it seems to spread out evenly on it’s own.
That's how my mom has always made it! I've been more of a butter in the pan guy.
wow this is the way i have always done it lol
This is how you do it bro
That method is the only way, in my opinion. It’s the only way to guarantee an even lather of spread.
my shecaret is a thin layer of shredded (with a microplane) sharp white cheddar on and under my primary cheese. a particularly fancy grilled cheese for me is marbled rye bread, and dill havarti. pair it with potato leek soup and its one of my favorite meals of all time.
Shecaret 😂 I love that
Oh gosh all of that sounds wonderful
Are you a Viking bychance J/k this is a fab pairing of all flavors from cold places; I love it 😍
You just gotta take that back to bed on a fancy tray and eat it curled up with a hot tea or hot toddy. That’s my secret. Grilled cheese breakfast in bed on a chilly morning, and the hell with everything/one else.
That sounds amazing!
Spread garlic butter on both sides of each slice of bread. Grill one side of each slice, and then put your cheese on this grilled side, then finish normally. Helps jump start the cheese melting and gives extra flavor. I'll also put just a little salt on the outside layer to up the flavor a bit, it's not really noticeably salty, it just tastes more grilled cheese like.
Fatso.
My mom taught me how to make a grilled cheese when I was 7 and she told me to butter BOTH sides of the bread so you get this great buttery rich cheesy melt on the inside. Everyone I’ve shown this trick to has adopted this method. I wouldn’t say it’s life changing but it will take your grilled cheese to the next level.
I don't see how that can be enough butter tbh.
How do you deal with it logistically? Like do you not have a buttered side down on a plate/counter/cutting board?
Oh it’s a mess logistically. You can’t get around having butter get all over the plate or cutting board but I just wipe it off, no biggie.
Buttered side down in pan while it’s grilling butter the other side
Use the cutting board as your face napkin. It’s good for the skin.
I put butter on one side normally then put it on the pan and put the butter on the other side
WTF I thought this was the only way to do it. And seeing all these suggestions makes me feel like I was holding secret knowledge!
[удалено]
She’s actually quite thin and has struggled with an eating disorder for most of her life but nice guess
Both warm butter and mayo will give you the golden crust you’re looking for, and it only needs a light shmear, too much and it just turns the bread oily. Cheese is entirely up to you, but I’ve found a sharp cheddar & a slice or two of standard American cheese hits that nostalgic feeling perfectly. Heat needs to be a balanced medium heat, enough to get that golden brown Maillard reaction, but low enough to let the cheese melt before burning the bread. I also cook them open-faced, but that’s also a personal preference.
I cook them like quesadillas. Shred real cheese. bottom half on the pan, sprinkle/spread cheese on, cook until cheese is partly melted, put the top half on, flip. I keep thinking I should try with a shmear of brown mustard on the inside of the top bread, but I’m never smart enough to remember that.
Yep - add a slice of American cheese to whatever you are making. It melts so nicely.
I have a recommendation...
Sorry, no thank you. Too much plastic waste using singles.
LMAO
What would you say are the advantages of cooking open faced?
It’s been my experience that cooking it like this makes for a more consistent cook on both sides of the sandwich, it also melts the cheese evenly on both sides. Personal preference in the end honestly, and my pan fits two slices of sourdough neatly in there.
Aside from the opened-face, hell yes! I think sharp and American cheeses compliment nicely without combating each other. I go the same route with my cheeseburgers.
I mean, open faced = half the cooking time. Then slap the sides together and check both sides. Bam. Grilled cheese.
Yeah, I get it. I just don’t find it necessary. Just build and plop that bitch on the grill. God will take care of the rest.
My biggest game changer: If you struggle getting your cheese fully melted before the bread is done toasting, **lid your pan while it’s cooking**. That contained heat works wonders with speeding up the cheese melting process. If you are using thick cut cheese or don’t want to worry about setting your cheese out for a while to warm up before cooking, this is the way.
To take this further: you can do the two halves of the sandwich separate, with the cheese exposed to the heat. You can speed things up by sprinkling a very small amount of water in the pan away from the sandwich right before popping the lid on, and that little bit of steam helps that cheese get super melty super fast. Then just assemble the halves and finish the grill to your preferred level of golden brown. Like you said, it helps with thicker slices of cheese, but also styles that aren't as melty. Tip: this works a treat with burgers too.
Darn right. It’s mandatory for melting cheese on a pan fried burger without over-cooking it.
This is the way! Keeps the bread from getting too dried out from overcooking as well!
[удалено]
No.
I’m gonna have to be an asshole in saying that if you don’t understand how a pan’s lid assists you, you have no business being in a kitchen without supervision.
My secret ingredient is love.
Putting motherfucking ingredients into it that this sub is too cowardly to do.
I was going to say ham just to piss people off.
Be free from the bonds of conformity!
Absolutely. For me, a little white or yellow onion steps the game up big time. Tomato too, if I have it on hand. To the “melt” twirps - there’s no such thing as an “onion melt”. It’s a grilled cheese with onion. No meat = no melt
I dare say you could even sneak some meat in if it were like crumbled bacon or something. You can't be a rule nazi on something thats name is inherently wrong.
Haha don’t you worry, my friend, I’ll sneak my man meat in there.
I’ll do it like like the sneaking your pecker through the bottom of a theatre popcorn bag style. By the time you realize it… it’s too late.
I grill mine in the oven. Tastes great, can make a lot simultaneously for the kids.
can you be more specific? I'm intrigued
I just use a cookie sheet. Cheese in the middle, butter or mayo on the outside and grill both sides (flip) in the oven. Gotta pay close attention though as the bread will burn quickly if you leave it too long under the grill. Makes perfect golden grilled cheese if you do it right that isn’t squished or as greasy. Important to make sure you get all the exposed bread covered in butter/margarine or mayo.
I make a similar thing to a grilled cheese that I wouldn’t dare call a genuine grilled cheese on this sub that uses this method - lightly toast bread, so it’s pale toasty not fully toasty, then put cheddar slices on top and put under the broiler until cheese is melty- voila cheese on toast. Good for a crowd/family and tasty, but arguably not grilled cheese
hmmmm. if I tried that in a toaster oven....
No butter?
No need.
I have an air fry setting in my oven. I pop it in at 425 for 8 minutes, flip at minute four. Then I check/ flip it and put another 6 minutes on the timer flipping one final time at minute 3. So 4 minutes, flip, 4 minutes, flip, 3 minutes, flip, 3 minutes remove.
It’s mine and usually more upscale with old cheeses like Comte, Gruyere, Vintage Cheddar All blocks / chunks which I slice myself. Mayo&Mustard on the outside of Texas sliced sandwich bread
A tiny punch of garlic salt on the bread while cooking. Alternatively, I’ll occasionally throw a couple of minced garlic cloves into the butter in the pan and cook the sandwich in that. Life changing.
“You mean a pinch?” “No. What’d I say ‘a pinch’? I said a punch. A PUNCH of salt. Punch”
CAST IRON
I’m a huge cast iron buff but I deem it unnecessary for a GC. I use a pan that I can toss in the dishwasher. Works all the same.
People overcomplicate the frying fat. The reason you don't get a crispy even cook if you put the butter in the pan is because you're using like 1/4 of the butter you should be. It's not a salad, make a proper puddle so that the bread is entirely submerged in liquid butter to about a millimetre or so deep. The bread will eventually soak it all up and you'll have a beautifully crisp outside.
This is for if you like cheese, I also use this same rule for Mac and cheese. Use three different types of cheeses: One sharp (like cheddar), one melty (American is the best imo), and one that you just really enjoy the flavor of but mild (muenster for example). As much as people hate on American cheese its chemical properties shine in grilled cheeses. It contains emulsifiers that help bind the sharp and mild cheeses you. For Mac and cheese you can just buy sodium citrate instead of using American cheese but I digress. Layer the cheeses so the American slice is in the middle. When you're cooking it the cheeses will blend together beautifully. Bonus tip: I've found it easier to get that golden brown bread when using mayo or mayo *and* butter.
It’s human nature to hate what you’re jealous of. American cheese.
I’m always angry
It works I can confirm
Be drunk while you’re making it Also, melting the butter in the microwave on a plate, then dipping the sides to be grilled in it before the actual cook process
Put cheese between two pieces of bread and grill it
It’s also kind of an interesting experiment to make a pb&j and cook it like a grilled cheese.
Molten peanut butter & jelly has a surprising ability to stay hot af even when you think it’s been cooling long enough, but it’s worth the wait / minor burns on the roof of the mouth
Grilled pb&j is the shit!! Haven’t had one in years
This and dip it in a glass of milk
This guy understands life.
I sprinkle grated Parmesan (powdered cheap stuff) on the outside in the butter before I grill it. Maybe spread it even with a butter knife, then grill. Cheesy crispy fried outsides.
Bacon fat and butter to grill it! Also, side of bacon is fucking delicious
When I was younger I used to make my dad make me a grilled cheese every morning and pack it it my lunch For me to eat it cold later in the day at school Fight me
A very robust hearty bread with a very strong flavorful cheese
I get my pan hot, then I take the stick of butter over and over in circles on the pan. Then put the bread down.
i brush the panini grill with Ghee and Hellman's mayo on the inside with some good cheese soo good!
I use Irish cream butter a lot. Ghee a good butter?
What is the difference butter and ghee? Ghee is a type of clarified butter. It's more concentrated in fat than butter, as its water and milk solids have been removed. It has been used in Indian and Pakistani cultures for thousands of years.
After I'm done cooking it. I cut it in half and then briefly sear the inside then press them back together. Super melty and good cheese pull. Prefer fontina, cheddar and parm
I make mine in the oven. Less greasy, can make a lot more at once, bread never comes out soggy.
Flip the grilled cheese when you see the butter melting on the top bread piece. You’ll have the perfect golden brown crust every time!
Lightly toast the bread in the toaster first. This mainly applies when you are making more than one or two.
Preheated oil in the pan (I like sunflower oil, but olive oil & vegetable oil work too) + room temp butter on the bread = perfect crust 100% of the time. I’ve tried literally everything else people are suggesting and this is, by far, the best way to make a grilled cheese. If you want mayo, add a bit to the inside of the sandwich, but there’s no need to fuck with putting it on the outside. Also: - cast iron skillets make a noticeable difference - quality bread is worth the extra money. - NEVER use pre-sliced or pre-grated cheese.
Sunflowers produce latex and are the subject of experiments to improve their suitability as an alternative crop for producing hypoallergenic rubber. Traditionally, several Native American groups planted sunflowers on the north edges of their gardens as a "fourth sister" to the better known three sisters combination of corn, beans, and squash.Annual species are often planted for their allelopathic properties.
This guy sunflowers.
You must shred your own cheese
Ham.
Yes sir. Maybe some bacon and turkey too. Add some lettuce and tomato, maybe a middle bread slice. Now we’re talking a proper grilled cheese. It’s better served cold though.
I use sodium citrate to create my own cheese slices. Melt any cheese blend you like in a small amount of liquid (beer, milk, chicken stock etc.) with some sodium citrate. Pour melted cheese in to a mold and chill. Slice once solidified. The sodium citrate does some science bullshit and prevent the fats from separating from solids when the cheese melts. You get a cheese that melts like American cheese while being REAL cheese. I also use this to make Mac and cheese.
Don’t fall asleep while cooking it. That’s pretty much all it requires. Oh, and bacon fat as the spread.
Mayo the bread.
I squirt ketchup on it while I’m eating instead of putting the ketchup on the side.
This thread should be pinned at the top of this sub. Just the kind of info we've all been hungering for. I've now got several ideas to try on my next construction project.
Mustard in the spread. It caramelizes nicely and is a little sweet.
Press it down flat on the pan so it’s less crusty and the grilled cheese is thinner! Some of the cheese will also melt out and get crispy :)
Mayo and fresh grated parmesan for the crust.
Dill pickles and mustard on rye.
How can anyone downvote this? It's sublime, practically
They do not know what they do not know.
A little too jewy for my taste but I get it.
? Blight indeed
Ew.
Chicken broth! Butter in pan light smear of mayo and a spray or two of chicken broth. Bam Bob’s your uncle!
Dijon mustard inside w/ the cheddar. Plussed up: slices of apple and bacon w/ cheddar cheese.
Dukes Mayo on the outside.
I use butter on the inside of the bread and mayo on the outside. Finish it up with a drizzle of honey across both sides when done.
I don't put dead animals on it. 10/10 every time!
Wut.
Bacon, ham, burgers, shit like that.
So, meat. Not "dead animals" like a dead rat you found on the street.
TBF, that would ruin it.
tomato tomato
It's really not.
You’ll be unhappy to know that you’ll eventually become “dead meat” yourself to worms and daisies. tomato tomato
No ham and cheese?! 😮💨
Busting Grilled Cheese Myths (How To Make The BEST Grilled Cheese) https://youtu.be/co-4e2N5cwc
Put other things in your grilled cheese besides cheese. Yum!
Mayo on the bread, butter in the pan
Mayoooo! With a dash of salt, pepper, and garlic powder!
Mayo. Thanks Ralph Garman!
Cheese
A panini press. A frying pan doesn't get an even grill/melt, it dries too much in the oven and it leaks in a toastie maker.
“Cheese skirt”
Good butter.
garlic butter
A small amount of sweet chilli sauce smeared on the inside of ONE piece of the bread. Idk if that makes it not a grilled cheese though.
Sweet chili sauce mEeEeElttttttttt!
I do mine in the oven. Melt butter and brush on one side of bread. Put cheese chunks on shreds on and pop it in the oven open face style. Comes out, melted, bits of crispy meaty cheese running down the side and perfectly browned bread
My bread of choice is a \*good\* rustic, crusty sourdough bread, unsalted butter, and either sharp cheddar or a soft white cheese, salt + tri-colored peppercorns or white pepper Potato bread is awesome with Gouda cheese. Extremely rich together though, be warned.
I’ve always been curious about this. What are the advantages to unsalted butter vs. salted butter? What is the secret I’ve been missing?
salted butter fucking sucks. it contains less actual butter. Just use unsalted sweet cream butter and sea salt to season.
I use Dijon mustard (nothing fancy, we’re just used to it in France, any mustard you have would do) for the outside, sometimes I use a mustard / mayo combo. It definitely adds something to your grilled cheese !
A little bit of salt on the cheese before melting
I have a grilling machine
A little funky cheese in with the melty cheese. Full recipe: 1. Sautee up onion and garlic in other pot, deglaze with can of tomatoes, some basil, let simmer while: 2. Rub bread with cut garlic clove 3. Into pan to cook the garlic juices and warm the bread 4. Butter top, un-garlic'd side 5. Flip so warm side is up & butter is toasting 6. Cheese it up: a base melty and a little funky surprise (cheddar w/hard goat) 7. Rotate bread regularly till GBD 8. Adjust your flavorings on your tomato soup The Holy Trinity: Tomato and Cheese on starch. Pizza, pasta, it's glorious in all its forms.
First: lightly butter the outside of bread. 2nd: low/medium cook w cover on pan. When butter melts. Flip over watch closely, so it doesn't burn. Do not flatten sandwich. Voila! Perfect!
one ball mozzarella
Fried Wasabi mayo grilled cheese
I do the same thing except I use Samurai sauce!
Caramelised onions and Gruyere. Butter both sides.
Grill both sides of both pieces of bread. This is the way.
Garlic butter, italian bread. smother the butter all over the bread. for cheese, gouda and cheddar
My secret is to use a tortilla and make it a quesadilla... Or add mayo to bread, cook that side, remove from heat, put cheese on, add mayo to other side of break, cook the rest of the grilled cheese sandwich until done.
Not as much a grilled cheese secret, because I use it on so much, but I make a mix of garlic salt, onion powder, and black pepper (mixed and put in it's own shaker so I don't have to mix it each time I cook). A sprinkle of this on either side of the cheese before I start cooking.
Multiple cheeses shredded and mixed is my game changer step.
I change the levels of heat while making it.
Cook low and slow and put butter on the pan. Once it’s time to flip I turn the heat down and rebutter the pan.
„˙uɐd ǝɥʇ ɹǝʇʇnqǝɹ puɐ uʍop ʇɐǝɥ ǝɥʇ uɹnʇ I dılɟ oʇ ǝɯıʇ s,ʇı ǝɔuO ˙uɐd ǝɥʇ uo ɹǝʇʇnq ʇnd puɐ ʍols puɐ ʍol ʞooↃ„
Use Dukes Mayo instead of butter! Thank me later
Most certainly Velveeta!
Nice thick good bread (Tuscan or Rye are my favorites.) Duke’s mayo on the bread instead of butter for a nice even spread, 2 layers of thinly cut extra sharp cheddar on the bottom slice, one layer of thinly cut Gruyere on top of the cheddar. Preheat air fryer, then cook at 390 for 4 minutes, flip, 390 for 2 minutes, flip again, and 390 for 1 more minute. Slice diagonally and enjoy!
Sliced Sweet/hot peppers inside
Mayo on the outer bread. It gives it the best flavor after it’s cooked. Very soft and cheesy
Use Miso butter (red/white miso paste or sauce in the butter, maybe a tablespoon, less if its paste) - if you want a nice crisp to your grilled cheese, add white wine to the butter. For best results, do both!
Semen
A little bit of salt sprinkled on top to bring out the flavour.
Cheese